Using a sharp knife, cut the chicken into neat fillets and set aside. Combine the remaining ingredients together in a bowl and add in the chicken fillets, coating the chicken pieces thoroughly in the yoghurt marinade. Cover the bowl and allow to marinate in the fridge for 2 hours. When the chicken is ready, you can cook the chicken by grilling, frying or baking in the oven. Meanwhile, you can prepare the pilaf rice. Using a deep pan, gently cook the chopped onion in the butter till soft. Stir in the curry powder and cook for further 2 minutes. Add in the mango chutney, paprika and apricots. Sir in the rice and mix well. Next, pour in the hot chicken stock, cover with a lid and allow to cook on a low heat. Cook for approx 18 minutes, or until the rice is soft and all the liquid is absorbed. Finally, stir in the chopped apple and the lemon juice. Serve the hot pilaf rice with the yoghurt chicken and sprinkle over the chopped almonds.

Suggested accompanying wine: DELICATA Pjazza Regina Rose I.G.T. Maltese Islands

Serves 4

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